Easy Sesame Chicken and Noodles in Spicy Broth…best for those nights when you’re craving spicy, warming, Vietnamese-inspired noodle soup, but want something made quickly at home. Crispy caramelized chicken in a sweet, spicy, tangy sesame chile sauce, atop noodles in a steaming, spicy broth. This quick chicken and noodle bowl can be made and ready in under an hour. Not only is this easy and healthy, but it’s also delicious and so full of winter color!
Hey, hi, and happy mid-week! You guys know those days when nothing else sounds good other than comfort food? That was 100% me on Monday. You see, I’ve had a lingering decision that needs to be made as soon as possible…and it’s hard. I’m not one for making big decisions and tend to overthink them. Anyone else the same way?
Thankfully I have cooking to help mend the stress a bit. It’s still my happy place, and what I turn to when I need to just zone out and not think about things. Enter this chicken noodle bowl or maybe more like a noodle soup. It’s kind of a cross between the two. The way I make this dish is heavy on the noodles, light on the broth. It’s a delicious bowl of healthy comfort food.
Definitely best for nights when you just need something easy to create that’s totally comforting.
As I mentioned above, I really wanted a cozy meal, but at the same time, I wanted something that was fresh and colorful.
A classic Vietnamese Pho is made with thin slices of beef, noodles, and a very steaming hot broth. The broth is poured over the raw slices of beef. The heat from the broth cooks the meat. If you’ve ever had Pho out at your favorite restaurant, you know how delicious it is. And just how warming and comforting it can be.
I love the idea of Pho at Home, but didn’t want to work with raw beef. I wanted something a bit lighter. So I tried to recreate a pho with crispy roasted chicken, noodles, and broth. It’s just as delicious, but slightly lighter, and simpler to make at home!
Start with roasting the chicken. I like to toss the chicken in a little soy sauce and honey to help it caramelize in the oven. When it comes out, it’s perfectly tender, sweet, sticky, and spicy.
While the chicken is roasting, make the broth. The key to the broth is all in the garlic, ginger, and spices. I use a mix of star anise, cinnamon, and chile peppers along with garlic and ginger. It’s incredibly flavorful but really easy to toss together.
When the chicken is done, simply assemble each bowl. I like to add the noodles first, then the chicken, and finish with the steaming broth so everything is warm throughout. As you’re putting the bowls together, and then pouring over the broth, you’ll quickly realize just how delicious everything is going to be all together.
The last things to add are all the toppings, which are KEY if you ask me. But then we all know how much I love my toppings. I go heavy on the fresh herbs, using a mix of Thai basil, mint, and cilantro. I add lots of fresh Fresno peppers, a drizzle of sesame oil, and then squeeze over a zest of lime.
You can’t skimp on the toppings! They bring this bowl to life.
This looks like a meal that took all day to prepare, right? But it’s the easiest! Perfect for crazy cold winter nights. Or even those dreary spring weeknights when it’s cold out and you just want a cozy but healthy dinner.
Hoping you guys love this one as much as I do! I’m already excited to make this again tonight. It’s snowing here today, so this is the perfect recipe!
Looking for healthy winter dinners? Here are a few to try:
Lastly, if you make this Easy Sesame Chicken and Noodles in Spicy Broth be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Sesame Chicken and Noodles in Spicy Broth
Calories Per Serving: 710 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 1/2 pounds chicken breasts or thighs, cut in half
- kosher salt and black pepper
- 2 tablespoons plus 1/4 cup low sodium soy sauce
- 2 tablespoons fish sauce (or additional soy sauce)
- 3 tablespoons plus 2 teaspoons honey
- 1 tablespoon chile sauce
- 1 tablespoon toasted sesame oil, plus more for serving
- 6 cups low sodium chicken broth
- 1 medium yellow onion, quartered
- 6 slices fresh ginger
- 4 garlic cloves, grated
- 1-3 star anise
- 1 cinnamon stick
- 1 Fresno or jalapeño pepper, seeded if desired, and sliced
- 2 cups chopped kale, bok choy, or baby spinach
- 8 ounces rice noodles
- bean sprouts, mixed herbs, chiles, and limes, for serving
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- 1. Preheat the oven to 425° F. 2. On a baking sheet, toss the chicken with 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon honey, the chile sauce, and sesame oil. Bake 15 minutes, then remove and add 2 tablespoons honey, toss the chicken. Bake another 5-10 minutes until the chicken is cooked through. Remove the chicken and shred it. Switch the oven to broil. Broil 1-3 minutes, until caramelized 3. Meanwhile, in a large Dutch oven, combine the broth, 1/4 cup soy sauce, 1 tablespoon fish sauce, 2 teaspoons honey, the onion, ginger, garlic, star anise, cinnamon, and Fresno pepper. Bring to a boil over high heat, then reduce the heat to low and simmer 15 minutes, or until ready to serve. Just before serving, stir in the greens. Taste, adding more soy, fish sauce, and or honey, if needed. 4. Cook the noodles according to package directions. Drain. 5. To serve, divide the noodles between bowls. Add the shredded chicken, then ladle the broth over top. Arrange the sprouts, herbs, and any desired toppings on top. Then squeeze over lots of lime juice and enjoy!